gluten free | vegan
Ok, this is like that saying (as gruesome as it is) "there's more than one way to skin a cat." There's hundreds of ways to cook a plantain. I'm posting this one because it's the simplest that I of and it's my favorite (that I know of).
They are even more nutrient dense than a banana, and versatile as heck. I think of them more like a starch (grain/potatoes) than a fruit. They are a good source of potassium, vitamin A and C, and magnesium (all important nutrients for immune health). Plantains also help regulate our digestive system. Raise your hand if you get constipated when you're anxious. Try a plantain.
INGREDIENTS: 2 green plantains 3 tablespoons coconut oil sea salt, to taste HOW TO PREPARE: 1. Peel the plantains and thinly slice them crosswise. 2. Heat coconut oil in a medium to large frying pan. 3. Add plantain slices in a single layer. (do not overlap) . 4. When edges are golden brown (after 1-2 min) flip each slice and cook for another 1-2 minutes on the other side. You will see the plantain go from off-white to yellow as it cooks. 5. Place them on a plate covered with paper towels to let excess oil drain off. 6. Sprinkle slices with salt while still hot and serve with eggs, vegetables, salad, beans, or instead of chips.
Hi! My name is Sarah, and I am the founder of Abundelicious. I help women let go of emotional eating and diet culture, while finding the foods, habits and movement that allow them to reach their wellness goals and thrive.
I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog.